紫薯黄冠梨复合果醋醋酸发酵工艺研究

Optimization of Acetic Acid Fermentation Conditions for Purple Sweet Potato and Huangguan Pear Compound Fruit Vinegar

选用紫薯、黄冠梨作为发酵原料,利用酵母菌和醋酸菌先后进行酒精和醋酸发酵制备复合果醋。以产酸量作为评价指标,针对醋酸发酵时间、发酵温度、乙醇添加量、初始p H等参数设置单因素试验,采用正交优化,确定醋酸发酵阶段最佳工艺条件。结果表明,各因素对紫薯梨复合果醋产酸量影响程度为:装液量>接种量>乙醇加入量>发酵温度。得到的最佳条件为:醋酸菌接种量12%,装液量50 m L,乙醇加入量3%,发酵温度30℃。根据上述最优发酵条件,产酸量可达42.03 g/L。

Purple sweet potato and Huangguan pear were used as raw material, Saccharomvces cerevisiae and Acetobacter were used as inocula to prepare compound fruit vinegar by alcohol and acetic acid fermentation, the factors, including fermentation time, fermentation temperature, adding alcohol concentration, initial pH value and so on, which affected acetic acid production in compound fruit vinegar were studied by single factor test and orthogonal test. The results showed that the main factors affected the final quality of acetic acid production could be listed by the order as follows： medium volume〉 inoculum concentration〉adding alcohol concentration〉fermentation temperature. The best fennentation condition included inoculum concentration of 12%, medium volume of 50 mL, adding 3% of ethanol fermentation, temperature of 30 ℃, then the acetic acid production was up to 42.03 g/L.